• Ana Sayfa

İstanbul Halk Ekmek büfe işletmeci dinamikleri ile müşteri profili ve tüketim alışkanlıklarının belirlenmesi

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Türkiye

Tezin Onay Tarihi: 2018

Tezin Dili: Türkçe

Öğrenci: MERVE HAFIZOĞLU

Danışman: Ferid Aydın

Özet:

This research is a face-to-face questionnaire which is designed to reveal profile features, bread consumption habits, bread waste and causes, bread preferences and causes of fast-gowing popular bread consumers in Istanbul. For this purpose, the survey was conducted with interviewing by face-to-face in the İHE (İstanbul Halk Ekmek) buffets, one of the sales points of breads produced by Istanbul Public Bread Operations between the years of 2017-2018. In total, 266 male and 559 female among of 825 portico pants have taken part in the survey. According to the obtained data, those who prefer IHE prefer it because of their trust on the İHE. As a secant reason of preference, it is shown that the products of İHE are economical. At the same time, the wealthy families prefer to buy breads from here. It is determined; only 58 people whom are among the interviewers know all types of breads were among those who preferred İHE. It was seen that there were not too many demands on different types of bread. In the case of bread waste, unfortunately the marking of the "yes" option is 38.5% and the amount of wasted bread is marked as "less than quarter bread" (224 individuals). Among the IHE buffets, there are 2.5% of those that buy bread, which do not evaluate the stale bread. The biggest reason of the waste of bread is that 51.6% of the participants stated that one buys more bread than his need, and it is thought that the reason of the advancement of our country in the consumption of bread is also because of the high content of bread. The responses of the participants to the questions were finalized in frequency and percentages and the χ² technique was used to determine the relationship between the variances. In addition, the dynamics of the buffet in the questionnaire conducted with 175 İHE buffet operators were determined. Questions were asked about the relationship between the buffets, the IHE and their clients and the answers were subject to analysis. All survey results are evaluated and suggestions are presented.